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“Just quick notes as I drank this whilst working this afternoon.
The Oolong is nicer than I was expecting if I’m honest, very buttery and toasted with light floral notes. I left it...”
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“That’s the last of it. So I’m going to brew the leaves again and again unil I can’t taste it an more (or forget and let the leaves go mouldy). One of my housemates is actually...”
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From Edible

No folks we’re not pulling you leg! This rare chinese tea is carefully picked by specially trained monkeys in a remote mountain rehion of China. Legend has it that monkeys were first used to collect tea ten centuries ago, because upon seeing it’s master trying to reach some tea growing wild on a mountain face, the monkey climbed up the steep face and collected the tea growing there and brought it down to his master. This wild tea was
considered so delicious that other people began to train monkeys to collect this rare wild tea. Nowadays the practice of monkeys picking tea has all but died out, except in one small remote village where they still continue this remarkable tradition. No monkeys are harmed or mistreated in order for us to bring this rare brew to you! In fact the monkeys and their ancestors before them have been doing this job for generations and are treated as respected members of their humn keeper’s families.

7 Tasting Notes

The Oolong is nicer than I was expecting if I’m honest, very buttery and toasted with light floral notes. I left it to cool mostly because I was busy working way and forgot about it but the flavours smoothed and if anything became more buttery and creamy. It has a natural sweet floralness which also carries well once cooled down.

I will definitely try this iced next time. :) No rating until I review it properly.

Preparation

That’s the last of it. So I’m going to brew the leaves again and again unil I can’t taste it an more (or forget and let the leaves go mouldy). One of my housemates is actually leaving soon to move to The South, and he loves it so it’s good that it has not run out until now. Pretty delicious – a really good Ti Kuan Yin… not that I have tried hundreds, but it’s the best one I’ve had

I can’t bring myself to carry on after the fourth steep. The first two tasted the same almost, the fourth and final one was more than water, but not a whole lot more, and I’m happy to throw it away after that. I suppose I could have brewed it more if I had not left almost a day between each brew. I don’t know how these things work though. Does a second steep taste any different if it is made an hour after the first steep compare to a second steep that is made after 12 hours?